The day before dice the tomatoes. Add the evo, balsamic, dried basil, salt and pepper and whisk well. Add the tomatoes and coat well then add to an air tonight container and store over night in the fridge. Do not drown the tomatoes but merely allow them to be coated well.
Boil the couscous first. When couscous is done drain them of any excess water then rinse under cool water to remove some of the starch so they dont stick together, set aside. Make sure you buy the pearls and not couscous mixed with rice, see picture below.
Lay the arugula down first then divide the ingredients however you want between two bowls/plates of your choice and grate fresh Asiago on top followed by the dressing, mix well.
I like to add the salad to a mixing bowl, add the dressing, grate the cheese, toss really well then add back to the plate or bowl and serve with garlic cheese bread.
